For those of you who may not know, I live in New Mexico~I’m not originally from here though, which could explain all the shortcuts that I come up with to create, or I should say, RE-create, all those yummy New Mexican dishes! Such as Chile Rellenos!
Since I wasn’t blessed with prior generations of authentic Mexican/New Mexican recipes, I’ve had to get creative. I’ve tried and failed SO many times to make authentic Rellenos, and it’s the batter that messes me up every time!
But NOT this time…lol! 🙂
These ‘Rellenos’ have NO Batter, and couldn’t be easier. I know that Native New Mexican’s might not be happy about this, but hey…they do taste GREAT, and these are baked NOT fried…so, woo-hoo!
What you’ll need:
1 container of Pillsbury Crescent Rolls OR one Pillsbury Crescent Seamless Dough Sheet (if you use the ROLLS..you may need 2 containers to cover all the Chiles.)
Fresh Roasted, peeled and seeded Green Chiles (one per Relleno)
Colby Jack Cheese (block)..but shred 1 cup for the topping and reserve it!
Any meat you’d like, shredded Chicken, Pork, Ground Beef (I did a meatless version)
2 cups Green Chile Enchilada Sauce
Sour Cream for topping
Shred up about one cup of the block Cheese, and reserve for the topping, set aside!
Cut your Crescent Dough Sheet into strips dough to fit each of your particular sized Chiles… OR wrap a single Crescent Roll around each Chile.
Stuff each Chile with some Cheese and optional Meat of your choice, wrap the stuffed Chile in the Crescent Dough sealing it up, leaving the stem top exposed…
Place them seam-side down into a baking pan, pour the Enchilada Sauce over them and top them with the reserved Shredded Cheese. Bake them at 350 degrees for approx. 45 minutes, or until they’re puffed and golden…
Serve them up nice and hot with some Sour Cream! ~Enjoy!